Hummus Recipe | Nourish Caribbean

Flavoured Hummus

A scrumptious dip for your chips or bread!

5 from 2 votes

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Course: Side Dish

Servings:

Calories: 83kcal

Ingredients

Pre-Soaking the Chickpeas

1 cup Chickpeas
3 cups Water
½ tsp Baking Soda

Making the Hummus

2 cups Chickpeas
¼ cup Lemon Juice juiced from 1 to 1.5 medium lemons
¼ cup Tahini
1 clove Garlic minced
1 tbsp Olive oil
½ tsp Cumin
1 tbsp Nutritional yeast
½ tsp Salt to taste
¼ cup Cold water, as needed

Instructions

Preparing the Chickpeas

Soak the chickpeas from the night before in 3 cups of water. Add 1/2 tsp of baking soda if possible.
Pressure cook chickpeas. Discard water and any skins that fell of the peas. Rinse chickpeas and set aside.

Making the Spread

In a food processor or powerful blender, combine the tahini, lemon juice and salt and allow to run for 1 minute, continually scraping down the sides as needed then blend in the garlic and set aside.
Add the cooked chickpeas, cumin and cold water in batches of three while continually scraping down the sides and blend until smooth. Add water as needed to facilitate blending.
Taste and add more seasonings if desired. 1 serving is 2 tbsp.

Notes

This recipe can be tweaked based on preferred flavours:

Chocolate flavour: Skip the garlic, lemon juice and yeast flakes and add 1/4 cup honey, maple syrup or other sweetener, vanilla extract/essence and 1/4 to 1/2 cup cocoa powder to taste.
For a brighter colour and earthy flavour: Add 1 cup of pureed beetroot and lemon juice (or lime juice if desired).
For a yellow colour: Add turmeric as needed.

Nutrition

Calories: 83kcal | Carbohydrates: 10g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 113mg | Potassium: 122mg | Fiber: 3g | Sugar: 2g | Vitamin A: 12IU | Vitamin C: 2mg | Calcium: 23mg | Folate: 57µg | Iron: 1mg | Phosphorus: 82mg | Zinc: 1mg

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